Galentines Strawberry Buttercream Cake (Printable)

A festive vanilla layer cake frosted with rich strawberry buttercream in a striking pink ombre effect.

# What You Need:

→ Vanilla Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Strawberry Buttercream

09 - 1 cup unsalted butter, room temperature
10 - 4 cups powdered sugar, sifted
11 - 1/2 cup freeze-dried strawberries, finely ground
12 - 2 tablespoons heavy cream or milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
15 - Pink gel food coloring, optional for ombre effect

→ Assembly and Decoration

16 - Fresh strawberries, optional for garnish
17 - Edible glitter or sprinkles, optional

# How To Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl or stand mixer, cream butter and sugar on medium-high speed until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among the three prepared pans. Smooth tops with a spatula.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely.
09 - Beat butter in a large bowl until creamy. Gradually add powdered sugar and ground freeze-dried strawberries. Mix in cream, vanilla, and salt. Beat until fluffy and smooth.
10 - Divide buttercream into three bowls. Leave one plain. Tint the second bowl light pink, and the third deeper pink using gel food coloring.
11 - Place the darkest pink buttercream in a piping bag. Repeat with the medium and light pink buttercreams in separate bags.
12 - Level cake layers if necessary. Place first cake layer on a serving plate. Spread with a layer of lightest buttercream. Repeat with remaining layers, using medium and dark buttercream as you stack.
13 - Spread the darkest pink buttercream around the bottom third of the cake, medium pink in the middle, and lightest pink on top. Smooth with an offset spatula or cake scraper to blend the colors slightly.
14 - Garnish with fresh strawberries and edible glitter or sprinkles if desired. Chill for 30 minutes before slicing for clean layers.

# Expert Advice:

01 -
  • The ombre effect looks professionally made but comes together with basic piping bags and an offset spatula.
  • Freeze-dried strawberries give you intense flavor without adding moisture that sinks the frosting.
  • You can bake the layers weeks ahead and keep them frozen, making last-minute assembly totally doable.
  • The vanilla cake is tender enough to slice cleanly but sturdy enough to hold generous frosting layers.
02 -
  • Room temperature ingredients aren't optional—cold eggs and butter create lumps that never fully incorporate, leaving you with a grainy crumb instead of that tender, feathery texture.
  • Overmixing the batter after you add flour is the silent killer; mix only until the streaks of flour disappear, then stop, because every extra rotation of the mixer develops gluten and toughens your cake.
  • Freeze-dried strawberries must be ground fine because if you leave them chunky, they stay chewy in the frosting instead of dissolving into flavor.
  • The ombre effect only works if your frosting is thick enough to hold a shape but soft enough to spread; too stiff and you'll tear into the cake layer below.
03 -
  • Gel food coloring stays true to color and doesn't thin your frosting the way liquid coloring does, making it essential for an ombre effect that holds its shape.
  • If your frosting gets too soft while you're working, pop it back in the fridge for five minutes rather than trying to salvage it at room temperature.
  • A crumb coat—a thin first layer of frosting applied and chilled before you do your final frosting—keeps cake crumbs from getting into your pretty pink frosting.
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